Potato‑Tomato Gratin
Potato‑tomato gratin is a recipe with fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 5 boiled potatoes
- 10 tomatoes
- 5 thick slices of Italian white bread (from yesterday)
- 2 cloves garlic
- 4 tbsp finely chopped parsley
- 1 tbsp capers
- parmesan cheese
- 1 large Swiss chard stalk
- 3 spring onions
- oregano (dried)
- Salt
- Pepper (freshly ground)
- extra virgin olive oil
Instructions
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1.
Wash and trim the Swiss chard, separate the stems, and blanch the leaves in boiling salted water for 2‑3 minutes. Drain. Cut the tender part of the stems lengthwise in half and blanch in boiling salted water for about 5‑6 minutes. Remove and drain.
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2.
Clean and cut the spring onions into small pieces. Wash and halve the tomatoes. Peel the boiled potatoes and slice them thinly.
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3.
Break or roughly blend the bread. Peel and finely chop the garlic. Rinse and finely chop the capers. Mix the breadcrumbs with garlic, parsley, and capers. Season heavily and salt sparingly, as the capers are already quite salty. Stir in 4 tbsp olive oil.
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4.
Grease a moderately sized baking dish with some oil and spread the Swiss chard (leaves and stems) inside. Grate Parmesan over it. Then place the tomato halves on top, season with salt, pepper, and a touch of oregano, and layer the potato slices above. Season with salt and pepper and sprinkle spring onions. Grate more Parmesan, then distribute thick crumbs of bread on top. Place the baking dish in the preheated oven at 200 °C and bake for about 20 minutes until golden brown.
